Honey Roasted Root Vegetables
In this AIP side dish we have a mix of sweet potatoes, beets, radishes, carrots, and onions roasted to perfection and covered in a sweet honey glaze and savory herbs. This recipe takes only a few minutes of prep and then you can forget about it while the oven does the rest. I am all about minimal prep meals!
Ingredients
- 1 Lbs Sweet potatoes about 2 medium potatoes
- 1 Lbs Carrots about 3 medium carrots
- ¾ Lbs Beets about 2 small beets
- ¼ Lbs Radishes about 6 radishes
- 1 Medium Yellow onion
- 3 Tablespoons Olive oil
- 2 Tablespoons Honey
- 1 Tablespoon Rosemary
- 1 ½ Teaspoon Garlic powder
- 1 Teaspoon Salt
- ½ Teaspoon Cinnamon
Instructions
- First, preheat the oven to 425 degrees Fahrenheit.
- Start by rinsing off your sweet potatoes and radishes. Chop the sweet potatoes and radishes into bite sized chunks and add them to a large bowl. Next peel and chop the onion into small pieces and add them to the bowl with sweet potatoes and radishes.
- Take the carrots and using a peeler, peel the carrots and chop them into chunks. Finally peel the beets and chop them into chunks. Beets have very potent coloring, so it is best to peel and chop them last to avoid making a mess or staining something.
- Add all the chopped vegetables to a large bowl and add the olive oil, honey, and seasonings. Toss the veggies until they are well coated. Spread out in a cast iron skillet and add the vegetables to the oven (see notes).
- Cook for 40-45 minutes total. Remove the skillet halfway through to stir the veggies so they do not get burned.
- Serve the vegetables immediately or store in an airtight container for later. Lasts for up to 6 days in the refrigerator.
Notes
12 inch cast iron skillet
I love using my cast iron skillet to roast veggies in the oven. The cast iron gives the veggies a nicely browned color and cooks them evenly. In this recipe I used my 12 inch Lodge cast iron skillet. This is by far one of my favorite cooking dishes in my kitchen. If you don’t have a skillet any baking dish or tray will work.
This recipe works great if you make it ahead of time. You can store it in the refrigerator for up to 6 days in an airtight container. I really like using this recipe for roasted root vegetables as a meal prep recipe to eat during the week. You can reheat it in the microwave or in a skillet on the stovetop. It also tastes amazing tossed in salads as well.